Ice cream, Sorbet, Gelato, Custards

Bourbon Salted Chocolate-Pecan Cluster Nice Cream

Written by Brian Strauss. Posted in Ice cream, Sorbet, Gelato, Custards.

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Recipes Bourbon salted chocolate pecan ice cream

This one is for my grandparents, who loved their bourbon, and their sweets. If you don’t love a boozy kiss in a dessert, simply leave out the bourbon.

Ingredients
• ½ cup (50 g) raw pecan halves
• 1 tablespoon plus ½ cup (120 ml) maple syrup
• ½ teaspoon sea salt
• ¼ teaspoon ground cinnamon
• Two pinches cayenne pepper
• Two pinches ground cardamom (optional)
• 1 vanilla bean pod
• 3 cups (720 ml) canned full-fat coconut milk
• 1 tablespoon unrefined coconut oil
• 2 tablespoons bourbon
• 1 tablespoon arrowroot starch/flour
• One 3-ounce (85 g) dark chocolate bar

Dark Chocolate Sorbet with Crystallized Ginger

Posted in Ice cream, Sorbet, Gelato, Custards.

Dark Chocolate Sorbet

yummy recipes filled with love and calories.


*You will need an icecream maker for this one.

3 cups water
2 tablespoons corn syrup
1 cup sugar
2/3 cup cocoa powder
3 ounces dark chocolate
1 tablespoon vanilla
½ cup crystallized ginger, chopped into small pieces

In a medium saucepot, combine water, corn syrup and sugar over low heat. Stir until sugar dissolves. Bring to a boil, and reduce heat to medium and simmer for 2 minutes. Whisk in cocoa, and simmer until cocoa dissolves and mixture becomes smooth, about 2 more minutes.

Remove from heat, whisk in chocolate, stirring well until all of the chocolate melts. Make sure that no chunks remain, heating the mixture over very low heat if necessary to completely melt the chocolate.

Cool to room temperature, then stir in vanilla. Cover, and chill in the refrigerator for at least one hour.
Follow directions on your icecream maker. When the mixture is still soft but nearing completion, add the crystallized ginger and allow the ice cream mixture to mix in the ginger. Transfer to a freezer-safe container and freeze until firm.
Makes about 1 quart.

 

Simple Rasberry Sorbet

Posted in Ice cream, Sorbet, Gelato, Custards.

Simple Rasberry Sorbet

Simple Sorbet

1 pound frozen strawberries, or rasberries
(any other kind of frozen fruit, such as blueberries)
1/2 cup yogurt or silken tofu
1/4 cup sugar or sugar substitute

Put all ingredients in a food processor container along with a couple of tablespoons of water. Process until puréed and creamy, (scrape the sides of bowl as needed). Add a tablespoon or two of water to mixture, if needed to achieve the proper consistency.
Serve immediately or place in the freezer. Prior to serving from the freezer allow it to soften at room temperature for about 10 minutes before serving. Top with fresh seasonal fruit.

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